Heirloom Apple & Endive Recipe

Toast hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet and toast 8–10 minutes until fragrant and skins begin to crack. Remove and let cool slightly.

If hazelnuts still have skins, rub them in a clean kitchen towel to remove loose skins. Leave some skin for texture if desired.

Make candied coating: in a small nonstick skillet, combine sugar and water over medium heat. Stir until sugar dissolves and begins to simmer, then stop stirring and let it bubble gently until it turns a light amber (2–3 minutes).

Quickly add the toasted hazelnuts to the caramel, stirring to coat. Remove from heat and immediately sprinkle with fine sea salt. Spread coated nuts on parchment to cool and separate once set. Roughly chop when cool.

In a small bowl or jar, combine lemon juice, white wine vinegar, Dijon mustard and honey. Whisk (or shake in a jar) until smooth.

Slowly stream in the extra-virgin olive oil while whisking to emulsify. Alternatively, add oil to jar, secure lid and shake vigorously until combined.

Stir in white truffle oil, then season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or seasoning: add up to 1 tsp more honey if too tart, or another 1/2 tsp lemon if you prefer brighter.

Prepare produce: wash and dry arugula and microgreens if using. Core and very thinly slice the heirloom apples (a mandoline or sharp knife works well). Immediately place apple slices in a bowl and toss with a light squeeze of lemon (from the vinaigrette amount is fine) to prevent browning.

Trim endive: remove any tough outer leaves, cut root end to separate leaves or halve heads lengthwise for a composed look. Pat dry.

Build the salad on a large platter or individual plates: make a small bed of arugula (if using). Arrange endive halves or leaves around/over the bed, interspersing thin apple slices for color and texture.

Drizzle the lemon truffle vinaigrette lightly over the salad — start with about 2–3 tablespoons total, then add more to taste. The vinaigrette is bright and lightly truffled, so a light hand preserves texture.

Scatter shaved aged Gouda over the salad and sprinkle the chopped candied hazelnuts evenly for crunch and sweetness.

Finish with a few microgreens or snipped fresh chives, and an optional small grind of black pepper. Serve immediately so the endive remains crisp.